Greek Healing Soup (Avgolemono)
A comforting Greek chicken soup with rice, eggs, and fresh lemon juice. Smooth, tangy, and nourishing, perfect for soothing the soul.
Ingredients
- 8 cups chicken broth high-quality
- 1 lb boneless, skinless chicken breasts or thighs
- ½ cup medium-grain rice like Arborio
- 3 eggs
- ⅓ cup fresh lemon juice from 2-3 lemons
- to taste salt and freshly ground black pepper
- 2 tablespoons fresh dill or parsley chopped, for garnish
Instructions
- Step 1: Cook the Chicken and Rice
In a large pot or Dutch oven, bring chicken broth to a simmer over medium heat. Add the chicken and cook 15-20 minutes until cooked through. Remove chicken and set aside. Add rice to the simmering broth and cook about 15 minutes until tender. - Step 2: Shred the Chicken
While rice cooks, shred the chicken into bite-sized pieces with two forks. Once rice is tender, return chicken to the pot and reduce heat to low. - Step 3: Make the Avgolemono
In a medium bowl, whisk eggs vigorously for about 1 minute until frothy and pale. Slowly stream in fresh lemon juice while whisking. - Step 4: Temper the Eggs
Continue whisking. Slowly ladle about 2 cups of hot broth from the pot, one ladle at a time, into the egg mixture to prevent scrambling. - Step 5: Finish the Soup
Slowly pour the tempered egg mixture back into the soup pot, stirring gently. Cook over low heat 2-3 minutes until slightly thickened. Do not boil. - Step 6: Serve
Season with salt and pepper. Ladle into bowls and garnish with fresh dill or parsley. Serve immediately.
Notes
Use homemade chicken stock or high-quality low-sodium store-bought broth. Fresh lemon juice gives a brighter flavor than bottled. Store leftovers in an airtight container in the fridge up to 3 days and reheat gently.
